Previous Post
Read on Mobile

Moroccan-Style Preserved Lemons Recipe

  • Ingredients: 16
  • Serves: 48
  • Prep: 15 min
  • Bake: 5 days

Moroccan-style preserved lemons with a 4- to 6-cup jar with a tight-fitting lid. To make this moroccan-style preserved lemons for 48 persons you will need 15 min for preaparation and 5 days for baking.

Ingredients

Equipment:

  • a 4- to 6-cup jar with a tight-fitting lid

Cataloupe-Basil Saladita

  • 1 small, ripe cantaloupe
  • 12 fresh basil leaves

Apple-Parsley Saladita

Pomegranate-Mint Saladita

  • Seeds from 1 large pomegranate
  • 25 fresh mint leaves

Mango-Cilantro Saladita

  • 2 fresh mangoes
  • Fresh lime juice
  • 2 handfuls cilantro
  • Crushed red pepper

Directions

  1. Step 1 Blanch 6 lemons in boiling water 5 minutes, then drain. Cut each lemon into 8 wedges and discard seeds.

    For this step you will need

  2. Step 2 Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and screw on lid.

    For this step you will need

  3. Step 3 Let stand at room temperature, shaking jar gently once a day, 5 days. Add oil to lemons and chill, covered.

    For this step you will need

Next Post
Previous Post
Read on Mobile

Moroccan-Style Preserved Lemons Recipe

  • Ingredients: 23
  • Serves: 48
  • Prep: 15 min
  • Bake: 5 days

Moroccan-style preserved lemons with special equipment : a 6-cup jar with a tight-fitting lid. To make this moroccan-style preserved lemons for 48 persons you will need 15 min for preaparation and 5 days for baking.

Ingredients

  • Special equipment : a 6-cup jar with a tight-fitting lid

For vegetable stew

  • 3/4 cup dried chickpeas
  • 1/2 tsp. crumbled saffron threads
  • 2 medium tomatoes
  • 1/3 cup extra-virgin olive oil
  • 2 medium onions, coarsely chopped
  • 1 tsp. black pepper
  • 2 tsps. ground ginger
  • 1 tbsp. salt
  • 1 tbsp. tomato paste
  • 6 cups water
  • 1 tsp. ground ras-el-hanout
  • 3/4 lb. carrots, peeled and halved crosswise, then halved lengthwise
  • 2 medium turnips, peeled and cut into 1 1/2-inch-wide wedges
  • 2 medium zucchini, trimmed, halved crosswise, then halved lengthwise
  • 1/2 medium green cabbage, cut into 6 wedges
  • 3/4 pound butternut squash, peeled, seeded, and cut into 2-inch pcs.
  • 1/2 tsp. fiery harissa plus additional for serving

For couscous

For fried almonds

  • Accompaniment: “epi:recipeLink id=”238426”>honeyed red-onion confit

Directions

  1. Step 1 Blanch lemons in boiling water 5 minutes, then drain. When cool enough to handle, cut each lemon into 8 wedges, discarding seeds.

    For this step you will need

  2. Step 2 Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days.

Nutrition information

Calories 8 Carbohydrates 1 g (0%)
Fat 1 g (1%) Protein 0 g (0%)
Saturated Fat 0 g (0%) Sodium 73 mg (3%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 0 g Cholesterol 0
Next Post